Lemon Meringue Pie with Flaky Graham Crust 

(Using Splenda)


Flaky Graham Pie Crust

This recipe makes two 9 inch pie crusts. We cannot have sugar but you may prefer to buy a ready-made graham cracker crust to save time and work.

Preheat oven to 375 F

  • 1 Cup whole wheat graham flour

  • 1 Cup all-purpose flour

  • teaspoon baking powder

  • 1 1/2 Cup Splenda

  • 1 stick butter, softened

  • 2 eggs

  • 1 Tablespoon white vinegar

  • Cup water

Beat eggs in measuring cup. Add vinegar and enough water to make C. liquid.

In large bowl, mix flours, baking powder and Splenda. Cut butter into cubes and add to dry mix. Blend with pastry blender if you have one or just cut with the edge of the spoon. Mix in water, eggs and vinegar with spoon. Add extra water if necessary to make a soft ball of dough. 

Divide in two equal sections. Using half, place in your pie pan. I don't need to grease my glass pans but you might want to grease metal pans. I have two 9 inch glass pans and am very happy with them. Using your hands, flatten out the crust over the bottom of the pan. Press evenly and move the edges up the side on the pan. Do not try to make a fluted edge, just bring it up to the edge of the pan. 

Using a fork, prick the crust three or four times to prevent bubbling during baking. Cook at 375 F for 15 minutes. Be preparing the filling while the crust is cooking. Then set aside crust to cool while you are fixing the meringue. Place the second half in an airtight container and store in the refrigerator until ready to use. (To use this part, microwave for about 25 seconds on high to soften and continue as described.)


Pie Filling

This recipe calls for bottled lemon juice since we have no fresh lemons in our part of the country. By adding the cornstarch and cooking a few minutes, you don't need the real juice to make the filling thicken. You can also use store bought eggs since they will be cooked but the taste isn't quite as good.

  • 5 egg yolks (save the whites for the meringue)
  • 1 1/2 Cup Splenda
  • 3 Tablespoons Cornstarch
  • 1/3 Cup Bottled Lemon Juice (1/4 cup juice makes a mild flavor while 1/2 cup makes a very tart filling) 
  • 1 can (12 fluid ounce) Evaporated Milk (no extra water)

In a medium sized saucepan, mix eggs, milk, Splenda and cornstarch with a wire whisk. Gradually add lemon juice. Stir until well blended. 

Over low medium heat, bring to boiling and cook only until thick. This shouldn't take but about 5 minutes at the most to reach a very thick filling.

Pour over slightly cooled crust (or make ahead and use crust when completely cooled is fine).



Preheat oven to 325 F

  • 5 Egg whites
  • 1/2 Cup Splenda
  • 1/4 teaspoon Cream of Tartar
  • 1/4 Cup shredded organic, no sugar, coconut  for topping (optional)

In a large bowl, combine egg whites and Cream of Tartar. Beat with electric mixer on high until eggs turn frothy. Gradually add the Splenda and continue beating until stiff and peaks hold firm. This will only take a minute or so.

Spoon the meringue mixture on top of the pie filling. Make small, even swirls and bringing to the edge of crust; top meringue with coconut now if you wish to use it. Bake at 325 F for 15 to 20 minutes until meringue and coconut are lightly browned.

The lemon filling will be plenty thick enough that you do not need to wait for the pie to chill. Some folks cannot eat cold foods and this will work fine. Cut and serve! Enjoy!


Storage Hint: We only eat about half the pie so there is always leftover for another dessert. I take my second pie pan (same size) and turn it upside down over the pie. Place in a spot in the frig. where it won't be pushed around and let the top move.

Variation: Try using Lime Juice instead of the Lemon Juice. Add a few drops of green food color to filling if desired.